From the Recipe Cove website.
8 (9x14 inch) frozen phyllo sheets, thawed
1/3 cup grated Parmesan cheese
3/4 cup shredded reduced-fat Italian four-cheese blend
1/2 red onion, thinly sliced
3/4 lb. cherry tomatoes, halved
1/2 tsp. salt-free garlic-herb seasoning
1/4 c. assorted chopped fresh herbs
Instructions:
1. Prehat oven to 400 degrees. Spray a baking sheet with nonstick spray.
2. Work with 1 phyllo sheet at a time, keeping the remaining phyllo covered with a damp towel and plastic wrap to prevent it from drying out. Place 1 phyllo sheet on the baking sheet. Sprinkle it with 2 tsp of the Parmesan. Repeat with the remaining phyllo and Parmesan to make 8 layers.
3. Layer the top with 1/2 cup of the cheese blend, the red onion, tomatoes, garlic-herb seasoning, and the remaining 1/4 cup of cheese blend. Bake until the tart is well browned at the edges and the tomatoes soften, 16-18 minutes. Sprinkle with the herbs and let cool slightly, about 5 minutes
4. Carefully slide the tart onto a large cutting board. With a long serrated knife, cut the tart into 8 pieces and serve at once.
www.recipecove.com
Showing posts with label Appetizers. Show all posts
Showing posts with label Appetizers. Show all posts
Saturday, October 04, 2008
Tuesday, September 30, 2008
Spicy Barbecue Shrimp
Great easy appetizer from the Recipe Cove website.
12 medium-size fresh shrimp
1 small jalapeno pepper
12 strips of bacon
½ cup barbecue sauce
4 bamboo skewers, soaked in water
1 green onion, thinly sliced
Additional barbecue sauce for dipping
Instructions:
Shell shrimp leaving shells intact. Make a shallow cut lengthwise down the back of each shrimp; wash out and devein.
With rubber gloves, remove seeds from pepper and cut into 12 slivers.
Make a shallow cut into the underside of each shrimp and insert a piece of pepper.
Wrap each shrimp with a bacon strip.
Thread 3 bacon/shrimp bundles onto each skewer, leaving a small space between bundles.
Baste with barbecue sauce.
Grill uncovered over medium coals for 4-5 minutes.
Turn, baste and grill an additional 1-5 minutes, or until bacon is crisp and shrimp has turned pink.
Serve on lettuce lined plate with onion and additional barbecue sauce.
www.recipecove.com
12 medium-size fresh shrimp
1 small jalapeno pepper
12 strips of bacon
½ cup barbecue sauce
4 bamboo skewers, soaked in water
1 green onion, thinly sliced
Additional barbecue sauce for dipping
Instructions:
Shell shrimp leaving shells intact. Make a shallow cut lengthwise down the back of each shrimp; wash out and devein.
With rubber gloves, remove seeds from pepper and cut into 12 slivers.
Make a shallow cut into the underside of each shrimp and insert a piece of pepper.
Wrap each shrimp with a bacon strip.
Thread 3 bacon/shrimp bundles onto each skewer, leaving a small space between bundles.
Baste with barbecue sauce.
Grill uncovered over medium coals for 4-5 minutes.
Turn, baste and grill an additional 1-5 minutes, or until bacon is crisp and shrimp has turned pink.
Serve on lettuce lined plate with onion and additional barbecue sauce.
www.recipecove.com
Crab Stuffed Mushrooms
There are delicious! From the Recipe Cove website.
1 lb. fresh mushrooms
¼ cup celery, finely chopped
2 tbl. onion, finely chopped
3 tbl. red bell pepper, finely chopped
½ lb. crab claw meat
2 cups oyster crackers, crushed
½ cup cheddar cheese
¼ tsp. garlic powder
¼ tsp. onion powder
¼ tsp. ground black pepper
¼ tsp. salt
1 egg
½ cup water
6 white cheddar cheese slices
Instructions:
Preheat oven to 400 degrees.
Saute celery, onion, and pepper in butter for 2 minutes, transfer to a plate and cool in refrigerator.
While vegetables cool, wash mushrooms and remove stems.
Set caps to the side and finely chop half of the stems. Discard the other half of the stems or use elsewhere.
Combine the sauteed vegetables, chopped mushroom stems, and all other ingredients (except the cheese slices) and mix well.
Place the mushroom caps in individual buttered casseroles or baking dishes ( about 6 caps each) Spoon 1 teaspoon of stuffin into each mushroom.
Cover with sliced cheese, and bake in oven for 12-15 min until cheese is lightly browned.
www.recipecove.com
1 lb. fresh mushrooms
¼ cup celery, finely chopped
2 tbl. onion, finely chopped
3 tbl. red bell pepper, finely chopped
½ lb. crab claw meat
2 cups oyster crackers, crushed
½ cup cheddar cheese
¼ tsp. garlic powder
¼ tsp. onion powder
¼ tsp. ground black pepper
¼ tsp. salt
1 egg
½ cup water
6 white cheddar cheese slices
Instructions:
Preheat oven to 400 degrees.
Saute celery, onion, and pepper in butter for 2 minutes, transfer to a plate and cool in refrigerator.
While vegetables cool, wash mushrooms and remove stems.
Set caps to the side and finely chop half of the stems. Discard the other half of the stems or use elsewhere.
Combine the sauteed vegetables, chopped mushroom stems, and all other ingredients (except the cheese slices) and mix well.
Place the mushroom caps in individual buttered casseroles or baking dishes ( about 6 caps each) Spoon 1 teaspoon of stuffin into each mushroom.
Cover with sliced cheese, and bake in oven for 12-15 min until cheese is lightly browned.
www.recipecove.com
Monday, September 29, 2008
Fried Mozzarella with Roasted Pepper Sauce
Another great appetizer recipe from Recipe Cove.
2 jars roasted peppers
¼ cup olive oil
¼ cup water
¼ cup red wine vinegar
1 tsp. garlic powder
1 tbsp. cayenne pepper
1 tsp. salt
½ tsp. pepper
3 16 oz. pkgs. of mozzarella
2 cups bread crumbs
1½ cups vegetable oil
2 eggs, beaten with ¼ cup of water
Instructions:
Slice mozzarella into slices (approximately 15 per pkg.)
Dip mozzarella in egg mixture and then into bread crumbs just like you would to chicken cutlets. Do all pieces of cheese before starting to fry, it makes it easier.
Heat 1½ cups of oil in large fry pan.
Place cheese cutlets in fry pan, do not over crowd.
Let brown on both sides watching carefully not to melt cheese all over the place.
When done set aside on serving platter.
In medium sauce pan heat olive oil, roasted peppers, garlic powder, salt, pepper, water, red wine vinegar and cayenne pepper.
When warmed pour mixture into blender and pulse until creamy.
The sauce can be poured into small ramekins so all your guestshave their own sauce and are not dipping into the same dish.
www.recipecove.com
2 jars roasted peppers
¼ cup olive oil
¼ cup water
¼ cup red wine vinegar
1 tsp. garlic powder
1 tbsp. cayenne pepper
1 tsp. salt
½ tsp. pepper
3 16 oz. pkgs. of mozzarella
2 cups bread crumbs
1½ cups vegetable oil
2 eggs, beaten with ¼ cup of water
Instructions:
Slice mozzarella into slices (approximately 15 per pkg.)
Dip mozzarella in egg mixture and then into bread crumbs just like you would to chicken cutlets. Do all pieces of cheese before starting to fry, it makes it easier.
Heat 1½ cups of oil in large fry pan.
Place cheese cutlets in fry pan, do not over crowd.
Let brown on both sides watching carefully not to melt cheese all over the place.
When done set aside on serving platter.
In medium sauce pan heat olive oil, roasted peppers, garlic powder, salt, pepper, water, red wine vinegar and cayenne pepper.
When warmed pour mixture into blender and pulse until creamy.
The sauce can be poured into small ramekins so all your guestshave their own sauce and are not dipping into the same dish.
www.recipecove.com
Teriyaki Chicken Wings
Here is a great chicken wing recipe from the Recipe Cove website. These are a great treat when watching the football game.
3 pounds chicken wings
1 onion, chopped
1 cup soy sauce
1 cup brown sugar
2 teaspoons ground ginger
2 cloves garlic, crushed
1/4 cup dry sherry
Instructions:
Rinse chicken, and pat dry.
Cut off wing tips and discard.
Cut each wing into 2 pieces, cutting at the joint.
Broil wings 4 inches from heat for about 10 minutes on each side, or until browned.
Transfer wings to crockpot.
Mix all remaining ingredients together and pour over chicken wings.
Cook, covered, on low for 5 to 6 hours or on high for 2 to 3 hours.
Stir once or twice to keep wings coated with sauce.
www.recipecove.com
3 pounds chicken wings
1 onion, chopped
1 cup soy sauce
1 cup brown sugar
2 teaspoons ground ginger
2 cloves garlic, crushed
1/4 cup dry sherry
Instructions:
Rinse chicken, and pat dry.
Cut off wing tips and discard.
Cut each wing into 2 pieces, cutting at the joint.
Broil wings 4 inches from heat for about 10 minutes on each side, or until browned.
Transfer wings to crockpot.
Mix all remaining ingredients together and pour over chicken wings.
Cook, covered, on low for 5 to 6 hours or on high for 2 to 3 hours.
Stir once or twice to keep wings coated with sauce.
www.recipecove.com
Sunday, September 28, 2008
Beef and Roasted Pepper Crostini
Here is a new recipe on the Recipe Cove website
3/4 pound thinly sliced deli roast beef
3 tablespoons olive oil
2 large cloves garlic, minced
2 loaves (8-ounces each) French bread (about 2 1/2-inch diameter), cut into 1/2-inch thick slices
1 (12-ounce) jar roasted red peppers, rinsed, drained, chopped
2 cups shredded Italian cheese blend
Instructions:
Heat oven to 450 degrees.
In 1-cup glass measure, combine oil and garlic; microwave on high 30 seconds.
Lightly brush top side of each bread slice with oil mixture; arrange on 2 baking sheets.
Bake in 450 degree oven 6 to 8 minutes or until light golden brown.
Layer equal amounts of beef, red peppers and cheese over toasted bread.
Return to oven; bake an additional 2 to 4 minutes or until cheese is melted.
Serve immediately.
3/4 pound thinly sliced deli roast beef
3 tablespoons olive oil
2 large cloves garlic, minced
2 loaves (8-ounces each) French bread (about 2 1/2-inch diameter), cut into 1/2-inch thick slices
1 (12-ounce) jar roasted red peppers, rinsed, drained, chopped
2 cups shredded Italian cheese blend
Instructions:
Heat oven to 450 degrees.
In 1-cup glass measure, combine oil and garlic; microwave on high 30 seconds.
Lightly brush top side of each bread slice with oil mixture; arrange on 2 baking sheets.
Bake in 450 degree oven 6 to 8 minutes or until light golden brown.
Layer equal amounts of beef, red peppers and cheese over toasted bread.
Return to oven; bake an additional 2 to 4 minutes or until cheese is melted.
Serve immediately.
Crispy Cashew Chicken Appetizer
Another new recipe from Recipe Cove.
2 egg whites
1 1/4 c. finely chopped cashew nuts
2 whole chicken breasts, skinned, boned and thinly sliced
2 c. peanut or vegetable oil
1/4 c. cornstarch
1 tsp. sugar
2 tsp. salt
1 1/2 tbsp. dry sherry
Instructions:
In small bowl, combine cornstarch, salt, sugar and sherry.
In separate bowl, beat egg white lightly until just frothy.
Gradually add cornstarch mixture.
Stir gently until blended.
Place chopped cashews on plate.
Dip chicken slices into egg mixture, then coat with cashews.
Place on waxed paper.
Pour oil into wok, place tempura rack onto wok, making sure rack is level and hooks rest securely on edge of wok.
Heat oil over medium to medium-high heat until it reaches 375 degrees.
Drop 5 or 6 slices of chicken carefully into hot oil, using a slotted spoon.
Fry until golden brown, about 2 to 3 minutes.
Remove from oil and place on tempura rack to drain and keep warm.
Continue frying remaining chicken pieces.
2 egg whites
1 1/4 c. finely chopped cashew nuts
2 whole chicken breasts, skinned, boned and thinly sliced
2 c. peanut or vegetable oil
1/4 c. cornstarch
1 tsp. sugar
2 tsp. salt
1 1/2 tbsp. dry sherry
Instructions:
In small bowl, combine cornstarch, salt, sugar and sherry.
In separate bowl, beat egg white lightly until just frothy.
Gradually add cornstarch mixture.
Stir gently until blended.
Place chopped cashews on plate.
Dip chicken slices into egg mixture, then coat with cashews.
Place on waxed paper.
Pour oil into wok, place tempura rack onto wok, making sure rack is level and hooks rest securely on edge of wok.
Heat oil over medium to medium-high heat until it reaches 375 degrees.
Drop 5 or 6 slices of chicken carefully into hot oil, using a slotted spoon.
Fry until golden brown, about 2 to 3 minutes.
Remove from oil and place on tempura rack to drain and keep warm.
Continue frying remaining chicken pieces.
Friday, October 20, 2006
Baked Brie with Roasted Garlic and Sun-Dried Tomatoes
Try this delicious brie recipe from RecipeCove.com
Baked Brie with Roasted Garlic and Sun-Dried Tomatoes
1 whole head garlic
1 sprig fresh rosemary
1 teaspoon olive oil
1 (12-ounce) round of brie cheese
3/4 cup sun-dried tomatoes packed in oil, drained and cut into thin strips
1/3 cup pine nuts
3 tablespoons finely shredded fresh basil
Garnish: Sprigs of fresh basil or rosemary, imported green and black olives
1. Preheat oven to 375
2. Cut ¼ inchoff pointed end of garlic.
3. Place cut side down on aluminum foil.
4. Place sprig of rosemary on top of garlic and pour olive oil over top.
5. Bake for 40-45 minutes. Cool
6. Squeeze garlic out of bulb. Using the back of a spoon, mash the garlic and spread on top of brie.
7. Increase oven temperature to 400.
8. Place brie in ovenproof dish and top with tomatoes and pine nuts
9. Bake brie for approximately 13 to 18 minutes or until warm and soft.
10. Remove from oven and sprinkle fresh basil or rosemary on top.
Note: Garlic can be prepared several days in advanced. Store in the refrigerator in an airtight container.
www.recipecove.com
Baked Brie with Curried Walnuts
A new appetizer recipe from RecipeCove.com
Baked Brie with Curried
1 tablespoon butter or olive oil
1/2 teaspoons curry powder, or to taste
1/3 cup diced red pepper
2 tablespoons finely chopped green onion
1/2 cup coarsely chopped California Walnuts
Salt and pepper, to taste
2 rounds of brie cheese
1. Heat butter and curry powder over medium heat in a large saucepan.
2. Add red pepper and onion
3. Saute 2 to 3 minutes
4. Stir in walnuts and cook for one minute
5. Remove from heat. Season with salt and pepper
6. Place brie in an ovenproof dish
7. Divide walnut mixture and place on top of the two rounds of cheese
8. Bake at 350 for approximately 10 minutes or until cheese starts to melt
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